CAVALLO NERO

370 Wilson St E, Ancaster ON L9G 4S4 · Restaurant

14 inspections

1. Routine InspectionMar 31, 2026

   1 infraction

   • Food protected from contamination or adulteration
     • Store and handle ice in a sanitary manner
2. Routine InspectionOct 28, 2025

   2 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
     • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
     • Ensure floors are kept clean and in good repair
   • Cloths and towels maintained in clean, good repair and not used for other purposes
     • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
     • Ensure wiping cloths are kept in a sanitizing solution when not in use
     • Keep cloths clean, in good repair, and restricted to a single task
     • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
3. Routine InspectionJul 8, 2025

   2 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
   • Food protected from contamination or adulteration
     • Protect food from contamination and adulteration
4. Routine InspectionMar 3, 2025

   2 infractions

   • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
     • Provide sufficient detergent or chemicals for washing or sanitizing
   • Certified food handler present in the food service premise
     • Ensure certified food handler or supervisor is present during all hours of operation
5. Routine InspectionDec 9, 2024

   3 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
   • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
   • Refrigeration and hot-holding equipment maintained
     • Provide easily readable thermometer in refrigeration or hot-holding equipment
6. Routine InspectionJul 16, 2024

   3 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
     • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
   • Testing reagent used to determine concentration of sanitizer
     • Provide and use test reagent to determine concentration of sanitizer
   • Food protected from contamination or adulteration
     • Protect food from contamination and adulteration
     • Cover all food in storage
7. Re-inspectionNov 24, 2023

   1 infraction

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
     • Ensure walls are kept clean and in good repair
8. Routine InspectionNov 15, 2023

   4 infractions

   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
     • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
     • Ensure walls are kept clean and in good repair
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
     • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
   • Cloths and towels maintained in clean, good repair and not used for other purposes
     • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
     • Ensure wiping cloths are kept in a sanitizing solution when not in use
     • Keep cloths clean, in good repair, and restricted to a single task
     • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
   • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
     • Store toxic/poisonous substances in container bearing identifying labels
9. Re-inspectionJul 18, 2023

   0 infractions

10. Routine InspectionJul 14, 2023

    3 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
    • Food is held at 4°C (40°F) or less
      • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
11. Re-inspectionMay 8, 2023

    1 infraction

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure walls are kept clean and in good repair
12. Routine InspectionMay 4, 2023

    6 infractions

    • Separate hand washing basin provided for food handlers
      • Hand washing station must be used only for hand washing of employees
    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide paper towels in a dispenser at hand basin in food preparation area
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • Ensure equipment, utensils and or multi-service articles in good repair
      • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
    • Food is held at 4°C (40°F) or less
      • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • Refrigeration and hot-holding equipment maintained
      • Provide easily readable thermometer in refrigeration or hot-holding equipment
13. Routine InspectionNov 10, 2022

    3 infractions

    • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
      • Store toxic/poisonous substances in container bearing identifying labels
    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Food is held at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
14. Routine InspectionMar 11, 2022

    4 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure ceilings are kept clean and in good repair
      • Ensure floors are kept clean and in good repair
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • Ensure equipment, utensils and or multi-service articles in good repair
    • Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
      • Ventilation system requires thorough cleaning
    • Food is held at 4°C (40°F) or less
      • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less